New Orleans: Bread pudding souffle – The light, fluffy, French-meringued spin-off of a bread pudding is an all-year item on the menu of New Orleans' Commander's Palace.
Houston: Tres leches cake – Originally from Nicaragua, the moist tres leches cake has found a new hub in Houston. The city's Ibiza Food and Wine Bar serves one of the more refined versions of tres leches in town -- topped with browned Italian meringue and accented with fresh-cut strawberries.
Seattle: Wild huckleberry slump – Anthony's Restaurants' version of wild huckleberry slump is made of sugar, flour and heavy cream -- versus a traditional crisp or cobbler topping that's more like pie dough and made with butter.
Nashville: Banana pudding – Arnold's Country Kitchen, a James Beard Foundation America's Classics Award holder, serves a popular banana pudding with homemade vanilla custard sauce, layered with vanilla wafers and fresh, ripe bananas sliced thin. Oh, and that's all topped by a meringue.
St. Louis: Gooey butter cake – Versions of gooey butter cake have since surfaced in other cities but the best edition of the super-rich treat remains in St. Louis, where the cake was invented in the 1930s.